Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages

被引:47
|
作者
Davila-Avina, Jorge E. [3 ]
Villa-Rodriguez, Jose A. [1 ]
Villegas-Ochoa, Monica A. [1 ]
Tortoledo-Ortiz, Orlando [1 ]
Olivas, Guadalupe I. [2 ]
Fernando Ayala-Zavala, J. [1 ]
Gonzalez-Aguilar, Gustavo A. [1 ,4 ]
机构
[1] Ctr Invest Alimentac & Desarrollo AC, Hermosillo 83304, Sonora, Mexico
[2] Ctr Invest Alimentac & Desarrollo AC, Cuauhtemoc 31570, Chihuahua, Mexico
[3] Univ Autonoma Nuevo Leon, Fac Ciencias Biol, Dept Microbiol & Inmunol, San Nicolas De Los Garza 66451, Nuevo Leon, Mexico
[4] Coordinac Tecnol Alimentos Origen Vegetal, Hermosillo, Sonora, Mexico
来源
关键词
Tomato; Edible coatings; Bioactive compounds; Antioxidant capacity; LOW-TEMPERATURE; ASCORBIC-ACID; INDICA L; QUALITY; CHITOSAN; FRUIT; STORAGE;
D O I
10.1007/s13197-012-0771-3
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This work evaluated the effect of carnauba and mineral oil coatings on the bioactive compounds and antioxidant capacity of tomato fruits (cv. "Grandela"). Carnauba and mineral oil coatings were applied on fresh tomatoes at two maturity stages (breaker and pink) over 28 day of storage at 10 A degrees C was evaluated. Bioactive compound and antioxidant activity assays included total phenols, total flavonoids, ascorbic acid (ASA), lycopene, DPPH radical scavenging activity (%RSA), trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity assay (ORAC). The total phenolic, flavonoid and lycopene contents were significantly lower for coated fruit than control fruits. However, ascorbic acid content was highest in fruits treated with carnauba, followed by mineral oil coating and control fruits. The ORAC values were highest in breaker tomatoes coated with carnauba wax, followed by mineral oil-coated fruits and controls. No significant differences in ORAC values were observed in pink tomatoes. % RSA and TEAC values were higher for controls than for coated fruit. Edible coatings preserve the overall quality of tomatoes during storage without affecting the nutritional quality of fruit. We found that the physiological response to the coatings is in function of the maturity stage of tomatoes. The information obtained in this study support to use of edible coating as a safe and good alternative to preserve tomato quality, and that the changes of bioactive compounds and antioxidant activity of tomato fruits, was not negatively affected. This approach can be used by producers to preserve tomato quality.
引用
收藏
页码:2706 / 2712
页数:7
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